Korean Cucumber Salad Recipe – Easy & Refreshing

Name: Korean Cucumber Salad – Spicy, Crunchy Summer Side
Prep time: 10 min
Total time: 40 min
Cuisine: Korean
Ingredients: 5 mini cucumbers or 2–3 regular cucumbers (about 4 cups), thinly sliced; 1 tsp salt (for salting cucumbers); 1.5 tsp soy sauce or coconut aminos (for gluten-free); 1 tsp minced garlic; 3 tbsp rice vinegar; 2–3 tsp chili oil (adjust to taste); 3 tsp sugar; 1 tsp sesame oil; 2 tsp sesame seeds (optional); 3 tbsp diced green onions (optional); Optional add-ins: red onion, dill, cherry tomatoes, mint, feta, chickpeas

Jump to Recipe

Hot days make me crave dishes that feel like a breath of fresh air. I first made this Korean cucumber salad after coming home sticky from the farmers market. One bite, and it was instant relief. Crisp, cool, tangy, with just the right hit of spice. I knew this would be on repeat all summer.

This cold side dish, known as Oi Muchim, is bold and refreshing. It takes simple ingredients and turns them into something special. It’s light, hydrating, and easy to customize depending on what you’re craving. No cooking needed, just a few steps and a little fridge time.

Perfect for warm-weather meals, potlucks, or quick weekday lunches. You can serve it alongside grilled chicken, rice bowls, or veggie wraps. It also holds up well in the fridge, making it a meal prep favorite.

Why You’ll Love This Salad

This salad checks all the boxes. It’s quick, no-fuss, and bursting with flavor. The cucumbers stay crunchy, and the dressing brings that sweet, spicy, tangy combo that keeps you coming back for another bite.

It’s naturally vegan, low in calories, and super satisfying. You can adjust the spice or sweetness to your taste. Want to skip the chili? Add more vinegar. Like it garlicky? Go wild. There are no rules.

Plus, it looks beautiful. You can spiralize the cucumbers or thinly slice them for that classic look. Either way, it always feels like a little celebration in a bowl.

Ingredients You’ll Need

Here’s what you’ll need:

Cucumbers: 5 mini or 2 to 3 regular ones, sliced (about 4 cups)
Salt: Essential for drawing out moisture
Soy sauce: Or coconut aminos if you need a gluten-free option
Minced garlic: Fresh or jarred is fine
Rice vinegar: Adds the tangy kick
Chili oil: Use more or less to control the heat
Sugar: Balances the acidity
Sesame oil: Adds a nutty aroma
Sesame seeds and green onions: Optional but tasty

Optional add-ins include cherry tomatoes, dill, red onions, feta, olives, or even fresh mint to take your Korean cucumber salad to the next level. If you like flavor-packed cucumber sides, try this Creamy Cucumber Salad with Fresh Herbs.

Prep Tips for the Best Texture & Flavor

Crunchy cucumbers start with good prep. After slicing, soak them in cold salted water for 10 minutes. Then drain and pat them dry.

Spiralized cucumbers sprinkled with salt in a white bowl on a rustic surface

Or, try this method: sprinkle the sliced cucumbers with salt and let them sit for 8 to 12 minutes. Rinse and pat dry. This pulls out moisture so they stay crisp in the dressing.

Also, chill the salad for at least 30 minutes before serving. The flavors meld and the cucumbers get extra refreshing.

For a fun twist, spiralize the cucumbers or slice them into thin ribbons. It adds texture and a bit of flair.

Dressing Options & Variations

The classic version uses soy sauce, rice vinegar, garlic, sugar, sesame oil, and chili oil. It’s savory, tangy, and a little spicy.

But you can easily switch it up. Want it creamy? Mix in a spoonful of yogurt or sour cream. More into sweet and sour? Add a splash of lime juice or honey.

Add-ins like chickpeas, red onion, or olives turn it into a heartier salad. Fresh herbs like mint or basil also bring a fresh pop. You really can’t go wrong here.

This salad reminds me a lot of our Marinated Cucumber Tomato and Onion Salad when it comes to versatility.

How to Make Korean Cucumber Salad (Step-by-Step)

1. Prepare the cucumbers

Slice your cucumbers thinly. Then either soak in cold salted water for 10 minutes or sprinkle with salt and rest for 8 to 12 minutes. Rinse and pat dry.

2. Mix the dressing

In a bowl, mix 1 tsp salt, 1.5 tsp soy sauce, 1 tsp minced garlic, 3 tbsp rice vinegar, 2 to 3 tsp chili oil, 3 tsp sugar, and 1 tsp sesame oil. Add sesame seeds and green onions if using.

3. Combine, toss, and chill

Toss the dried cucumbers with the dressing until well coated. Cover and chill for at least 30 minutes. This step helps the cucumbers soak up all that good flavor.

4. Serve and garnish

Toss gently before serving. Garnish with more sesame seeds, green onions, or a squeeze of lemon. If you like heat, sprinkle on a pinch of Korean chili flakes.

Spicy Korean cucumber salad in white bowl with chopsticks and fresh cucumbers

Serving Suggestions

This salad is a sidekick to almost any meal. Serve it with grilled meats, roasted veggies, sushi rolls, or even inside wraps.

It’s a star at picnics and potlucks too. Since it’s chilled and vinegar-based, it holds up well outdoors.

Top with sesame seeds or a little lemon juice for a finishing touch. For a different take, check out this Refreshing Cucumber Vinegar Salad for Summer.

Korean Cucumber Salad Recipe (Recipe Card)

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Frequently Asked Questions (FAQ)

How long can I keep Korean cucumber salad?

It keeps well in the fridge for up to 3 days. Store it in an airtight container and give it a toss before serving.

What does Korean cucumber taste like?

Korean cucumbers are slightly sweeter and crunchier than regular ones. They have thinner skin and fewer seeds.

How many days can you keep cucumber salad?

For best texture, eat it within 2 to 3 days. After that, it may start to soften.

Does cucumber salad get soggy?

Yes, if it sits too long or isn’t drained well before dressing. That’s why salting and drying the cucumbers is so important.

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Korean Cucumber Salad – Spicy, Crunchy Summer Side

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